Method

Sauté the spring onion and garlic in a little oil until soft. Add the perlemoen, shrimps and parsley and season with lemon juice and pepper. Allow to cool completely. Make a slit in each chicken breast and stuff with the shrimp mixture. Secure the opening with toothpicks. Season the chicken breasts lightly with salt and pepper, and fry in heated butter until done. Wrap each chicken breast in spinach leaves and place on a plate. Serve with the perlemoen sauce and vegetables. Sauté the onion and crushed garlic in a little oil until soft. Add the perlemoen and fry for a moment. Add the white wine and simmer until the sauce has reduced a little. Add the cream and simmer until the sauce is thick enough to coat the back of a spoon. Flavour with a little soy sauce and serve with the chicken breasts.
Serves 4.

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